Relatively new to the smoking scene. I live in Crestwood, KY and just acquired a Char-Griller Smokin' Champ 1624. Have been cooking/grilling for quite a while, but this weekend I completed my first meat-smoking session (7-lb. pork loin) using several tips which I gleaned from this forum. Great content and, so far, good folks. Thanks in advance for all the advice!
